My Recipe For At The World’s End Pineapple Cheese Danish
April 12, 2008 by 1actressinoregon
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Hey everyone 
So, if you have been reading my blogs then you know I have this strange connection with food. When I taste a dish or dessert I have made I think of a movie. Okay, so this is a weird one. The other day I made the most incredible Pineapple Cheese Bread that you will ever know. Everyone in the house was saying it was the best thing I have ever made so far. I was very pleased and I know they were, because it was gone by the next day.
Anyways, I bit into the bread and do you know what it reminded me of? It reminded me of the third installment of “Pirates of the Caribbean.” That’s right, I knew you would think I was crazy. It made me think of that island that Jack was stranded on at the end of the world. Usually people would think how horrible it is that he is stuck on an island. Me, I was jealous of him. I could have used my own private island. Everyone craves a space where no one else is there. I would love it. I would eat pineapple and coconut all day. There would be the sound of those wonderful soothing waves all the time. Hot days and coolish nights.
I think I could do that. Given that Jack Sparrow was a captain of a ship and probably his own personal hell would be to be stuck on an island and not be able to get back on the water. If it was me, I think I could make something of it.
Alright, so here is the recipe for this incredible sweet and savory pineapple cream cheese bread and I think you will absolutely love it. Just give it a whirl. Here it is:
“At The World’s End Tropical Cheese Danish”*
Ingredients: About 4 and 1/2 all purpose flour, 3 tbs cornstartch, 2 tbs fat free milk, 2 packages active dry yeast, ½ tsp vanilla extract, 16 oz cream cheese, 1 cup confectioner’s sugar, ¼ tsp salt, 1 tbs lemon juice, 1 cup 75 degree temperature water, 5/6 cups plus 5 tbs sugar, 8 oz can of crushed pineapple, ½ cup softened butter, and 2 eggs slightly beaten.
1) In a bread machine pan put the water, butter, eggs, 5 tbs sugar, salt, flour, and yeast in that order. Put in bread machine and place on dough setting. When cycle is complete turn dough onto a lightly floured surface. Punch dough down.
2) Divide dough in half. Roll each portion into a 15 x 9 inch rectangle. Place on baking sheets greased with butter flavored cooking spray.
3) In a small mixing bowl combine the cream cheese and 1/3 cup sugar. Spread the mixture lengthwise down the center third of each rectangle.
4) Combine the pineapple, ½ cup sugar, and cornstarch in a small saucepan. Bring to a boil. Reduce heat; cook and stir until thickened. Cool. Spread the mixture on top of the cream cheese mixture.
5) On each long side of the rectangles, cut 1 inch wide strips about 3 inch into the center. Starting at one end, fold alternating strips at an angle across the filling. Then seal the ends. Cover with plastic wrap and let rise for 20 minutes.
6) Bake at 350 degrees for about 25 minutes or until golden brown. Remove from pans to wire racks to cool.
7) Combine the confectioner’s sugar and milk. Drizzle over the Danish.
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Enjoy on your deserted island (it’s the last piece of bread you’ll have for awhile).
* Base of recipe from Taste of Home and I molded it from there.
I’m off to make my day!
Have a good one!
